Our Story

Lorin "Lorenzo" left his small town of Oildale, California in 1958 at the age of 17 in order to set out after his entrepreneurial dreams. From humble beginnings working for a small wage of just five cents per hour picking strawberries, he eventually joined Cesar Chavez on his march of protest before ultimately finding his calling in the restaurant industry. Over the next seven years, Lorenzo would go on to work as a dishwasher, a prep cook, a line cook, and, eventually, as head chef. Still not satisfied, he also trained in the front of the house as a busboy, then a server, and was even promoted to management, soon specializing in coordinating large events and catering at a well-known Mexican restaurant. During this time, Lorenzo traveled extensively throughout Mexico, and ...

Flauta

Tamale

Succulent pork verde tomatillo wrapped in corn masa.

Vegetariano

Veggie Enchilada Plato

$ 15

Two delcious enchiladas stuffed with sauteed peppers, onions,
mushrooms and zucchini and topped with your choice of red or green
tomatillo sauce and melted cheese. Served with Mexican rice and black beans.

Veggie Taco Plato

$ 15

Two delicious corn tortillas stuffed with sauteed peppers, onions, roasted corn and mushrooms. Topped with cabbage then drizzled with our chipotle crema sauce. Served with Mexican rice and black beans.